Try this traditional Christmas fruit bread recipe. It’s pretty excellent, and it belonged to my mother! Enjoy quickbread with a fruitcake flavor. During the holidays, serve during teatime.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 48 |
| Yield: | 48 mini cheesecakes |
Ingredients
- 1 (12 ounce) package vanilla wafers
- 2 (8 ounce) packages cream cheese
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
- Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
- Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 54 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made a double batch. Second batch I switched out the vanilla wafers with gluten free Oreo cookies. Topped them with a cookie crumble
I have making making these for years. I purchase the mini vanilla wafers so you only need to place one at the bottom of each paper liner. I also add a tablespoon of lemon juice for flavor and smoothness. My entire family loves them and I make them for summer parties and all of the holidays. Great hit and super easy.
The best recipe I have found. When I can’t seem to make enough!
I bought the mini nilla wafers which fit perfectly and I added some oreos and mexican chocolate cookies to add some variety (and gluten free option).
Over-all a fantastic recipe. I didn’t change ingredients, but I do have some tips to help make these go smoothly. 1. If you have mini vanilla wafers, they are the perfect size to make the crust. 2. Maoe these the night before, the texture become much creamier after being covered and in the fridge overnight . 3. Set out the eggs and cream cheese an hour or so before you start, it will help keep the batter smooth. 4. Add ingredients slowly, making sure it’s fully incorporated before adding the next. I did sugar 1/4 cup at a time and eggs once at a time. I was just really impressed and plan to make these again soon.
I’ve made this recipe many times in the past but probably not for at least 10 years and had completely forgot about it until I was asked to bring a dessert to a housewarming party, where finger foods are being served. Knowing how much the homeowners love cheesecake, I remembered this beauty and so set off to find my recipe and failed,so I came to my favorite recipe site and searched. They came out awesome. I actually doubled the recipe then did another 1/2 recipe…I used vanilla wafers in 18 of them and I used just the cookie portion of an Oreo in the other 18. Like I said, they are awesome and super easy, a freak recipe for teaching a child how to bake, not to much fuss or mess involved.
Woah! This is amazing! It’s a distanced Christmas for us and in my childhood our tradition was we ordered a ton of Chinese food and picked up a NY Style cheesecake from a fancy local bakery this is it!! I’m making another batch tomorrow so they can set a day and I will drop them to my mother (an RN, working on the Covid side of her Boston ER, we miss her greatly!) and this will be a surprise. I’ll make an assortment, cherry, blueberry and lemon topping (all the best quality canned pie filling). I’m so excited for the vanilla wafer part, I made my first batch w Grahm cracker crumbs, but this is going to be so much better! Happy, Merry and a better New Year!
My family and I love cheesecake but don’t like buying a whole one because it’s so expensive and it stays in the fridge for a while. These cupcakes were easy and everyone loved them. Would highly recommend
Always a hit!
I’ve made this recipe 3 times now and everyone raves about them, I do 4 different flavor toppings, Ive done cherry, strawberry, blueberry, and caramel apple
These were a huge hit at a recent party! I did choose to use a graham cracker base & almond extract instead of vanilla but followed the rest of the recipe as is. I definitely will start making these when bringing a dessert to a get together!
Made them plain, no toppings. No quite as good as an old recipe I can’t find but still very good. My only problem was I couldn’t find the mini cupcake holders so had to use the regular size and the vanilla wafers got lost in them as they were too big. But still tasted good and had to cook a little longer.
Perfect desserts! Very easy to make. Just make sure the cream cheese is at room temperature. I used it with strawberry filling and blue berry filling and it was awesome
Great bite sized treats!!
These are always a highly requested and anticipated treat in my home! I tend to only make them for holidays. Our favorite toppings are Carmel toffee, cherry pie filling or a drizzling of chocolate with chocolate shavings! Yum!
These mini cakes were a big hit. I used regular muffin trays so needed to add cooking time. I also added lemon zest to the mix to make the flavour pop. I was worried about adding the vanilla wafer crumbs without anything to bind it so I added melted butter and pressed the mixture to the bottom of the paper muffin cups. Thanks for an easy, great recipe. I’ll definitely make these again.
Super easy recipe that was just delicious. These didn’t last long. Will definitely make them again.
great
Love it!!
Very easy and tastes great
Really easy to follow. I used a gram crust because that’s easy for me to make, I didn’t have vanilla wafers